Seems way too heavy for my tastes. Between the crystal and mashing @ 153* there will be a ton of dextrins. I like to mash my big beers below 150* in order to get as fermentable a wort as possible. With that much alcohol, it'll be tough to get great attenuation.

*Edit* Also, with that much dark malts, your beer will basically be black. The black patent really has no place in a barley wine.

You know, I am only commenting on the FG and the IBU, but a friend of mine makes his barleywine at 1.100 with a FG of 1.035 and a bitterness of about 60-70IBU and that beer really takes well to both oak and time. It is a great beer. I was amazed completely when he said that he will mash at 153-155*f. I asked if he would try to get it down to about 149 and he said "nope, I like my barleywine to have a higher FG so that it tastes interesting and malty as time goes on". I really like that beer, so do what you do when you do it. He used a British yeast that isn't known for its high attenuation either.

I think for those of us that know your history, knew this was a semi-loaded question. I was curious what your angle was, and now I am glad I know. I am in the planning stages of an English barlywine myself once I get through a few more moderate octane brews on some 1275.